6 russet potatoes, sliced 1/8 inch (use a mandoline if you have one)
3-4 tbsp butter, softened
2 garlic cloves, minced or grated
2 cups milk
salt & pepper
nutmeg (just a sprinkle) - optional
dash of cayenne pepper
1/2-1/3 cup heavy cream (or half and half)
Preheat oven to 375 degrees F.
Prepare iron skillet by rubbing with butter all around the sides and the bottom
In a small saucepan bring milk to a simmer, add garlic and salt and pepper and sit aside.
Toss potato slices with a little salt and pepper cheyenne pepper and nutmeg.
Place a layer of potatoes in skillet, overlapping them. Repeat layers 2 more times or until you've used all your potatoes or skillet is full.
Pour enough heavy cream to come up just below the top layer of potatoes.
Cover skillet with foil and bake for about 1 hour or until potatoes are fork-tender.
Increase oven temp to 425 degrees F and remove foil. Bake for about 10-15 minutes or until top is brown then add the rest of the heavy cream (coming over top layer of potatoes) and bake another 10-15 minutes or until top is golden brown and bubbling.